Description
A delightful and easy-to-make Caramel Apple Salad combining the sweet tang of pineapple and butterscotch pudding with the crispness of Granny Smith apples, crunchy peanuts, and fluffy marshmallows, all blended into a creamy whipped topping. Perfect for gatherings and holiday parties with a refreshing, sweet, and nutty flavor profile.
Ingredients
Scale
Salad Ingredients
- 1 (3.4 oz) box instant butterscotch pudding mix
- 1 (8 oz) can pineapple tidbits, with juice
- 2 cups Granny Smith apples, chopped and cored
- ½ cup miniature marshmallows
- ½ cup chopped dry roasted peanuts
- 1 ½ cups whipped topping (homemade or store-bought)
Instructions
- Mix pudding and pineapple: In a large mixing bowl, stir together the instant butterscotch pudding mix and pineapple tidbits with their juice until completely blended and smooth, ensuring no lumps remain.
- Add marshmallows, apples, and peanuts: To the pudding mixture, add the miniature marshmallows, chopped Granny Smith apples, and chopped dry roasted peanuts, mixing gently to combine.
- Fold in whipped topping: Carefully fold in the whipped topping until the mixture is evenly blended and fluffy, creating a creamy texture throughout the salad.
- Chill: Refrigerate the salad for at least 1 hour or until ready to serve, allowing the flavors to meld and the salad to firm up slightly.
- Serve: Serve chilled, optionally topped with additional whipped topping and chopped nuts for extra texture and presentation.
Notes
- Use tart Granny Smith apples to balance the sweetness of the pudding and pineapple.
- For a nut-free version, omit the peanuts or substitute with seeds like sunflower or pumpkin seeds.
- The salad is best served within 24 hours for optimal freshness.
- Homemade whipped topping can be made by whipping heavy cream with a little sugar until stiff peaks form.
- This recipe is perfect as a refreshing dessert or a sweet side dish for holiday meals.
